- THAI TOFU & TAGLIATELLE
Makes 4 servings.
1 cup vegetable broth (240 ml)
1 cup sugar (200g)
1/4 cup reduced sodium soy sauce (60ml)
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon crushed red pepper flakes
1 teaspoon salad oil
1/2 cup minced garlic
8 - 10 oz dried tagliatell or fettuccine (230 - 285g)
1 pound (455g) regular tofu, rinsed and drained, cut into 1/2 in (1-cm) cubes
1 large red bell pepper (about 8 oz./230g), cut into 1/2 inch(1-cm) pieces
1 package (about 10oz./285g) frozen tiny peas, thawed
Combine broth, sugar, soy sauce, vinegar, cornstarch, paprika and red pepper in a small bowl. Mix until well blended. Set aside.
Heat oil in a wide nonstick frying pan over medium high heat. Add
garlic and cook, stirring often, until tinged with gold (about 4
minutes; do not scorch)If pan appears dry, stir in water, 1
tablespoon at a time. Add broth mixture. Cook, stirring often,
until sauce comes to a boil. Continue to cook until reduced to
1 1/4 cups (300ml ) 10-15 minutes.
12 cups (2.8 liters) water to a boil in a
cook just until tender to bite (8-10) minutes. Or cook according
to package directions. Drain well and transfer to a wide, shallow
serving bowl. Combine tofu, bell pepper, peas, and half the sauce
in a large bowl. Mix thoroughly but gently. Spoon over pasta.
Offer remaining sauce to add to taste.
Serve with a cucumber salad.